This recipe is from ” Chilli Notes” by Thomasina Miers. You will have some curd leftover which you can spread on toast or have with ice cream. It willl keep for up to a week in a sealed container in the fridge. The possets are good serve with biscotti and perhaps some pudding wine.
An Italian way with mushrooms from Nigella Lawson’s ” Nigellissima. Serve as a main course alongside a big bowlful of polenta or perhaps mash. You could also serve stirred through egg tagliatelle.
Tagliata would normally be made for a crowd but here is a version for two from Nigella Lawson’s ” Nigellissima”. Serve with fries, steamed potatoes or bread , and /or a rocket salad.
This version from Nigella Lawson’s ” Nigellissima” uses fresh tomatoes rather than the tinned tomatoes used in the recipe for Pizzaiola Steak on this site. You can use humanely reared rose veal as an alternative to steak if you like.
Some years ago i spent a few weeks in Chile with a friend and this meat pie with a corn topping was often on the menu. It quickly became a favourite and I cooked it a couple of times on my return but had forgotten all about it until i saw this recipe by Raul Diaz.
I recently visited the north of Italy where i returned to the same restaurant in Stresa on Lake Maggiore three times . Their seasonal special, home made sausages with chestnuts and polenta, was so tasty I had it twice. I haven’t been able to find a recipe for that dish, but this dish from ” Rick Stein’s Food Heroes” is a good second best. If you cannot get hold of Luganega sausages in your local Italian deli then any Italian sausages flavoured with garlic and fennel will do.
